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Collards Casserole

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Lisa S

"While looking to incorporate collard greens into my diet, I decided to try a cross between basic sauteed collards and a green bean casserole. The results were super tasty, remained fairly light, and are a recipe I'll use to fit a lot more leafy greens into my diet."
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52 m servings 525 cals
Original recipe yields 4 servings (1 small casserole)

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt 1 1/2 tablespoons butter in a small saucepan over medium heat. Add flour slowly, stirring until it forms a thick paste, about 4 minutes. Whisk milk into the paste until smooth with a gravy consistency, about 5 minutes. Stir in 1/2 teaspoon black pepper.
  3. Melt 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Saute red onion, garlic, red pepper flakes, and 1/2 teaspoon black pepper until onion is browned, about 6 minutes.
  4. Mix collard greens into the skillet, in batches if necessary. Cook and stir until slightly wilted and all greens fit in the skillet, about 2 minutes. Add balsamic vinegar; reduce heat to medium-low. Cook, stirring occasionally, until greens are bright green and tender, 5 to 10 minutes more. Add enough gravy mixture to just coat the greens.
  5. Transfer cooked greens to a baking dish small enough so the greens can be piled 1 to 1 1/2 inches deep. Cover with French fried onions and press into the dish.
  6. Bake in the preheated oven until fried onions brown slightly, 20 to 30 minutes.


  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of gravy. The actual amount of gravy consumed will vary.

Nutrition Facts

Per Serving: 525 calories; 39.8 g fat; 36.4 g carbohydrates; 3.4 g protein; 23 mg cholesterol; 558 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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